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In Japanese tea ceremony, brewing and drinking tea are inseparable parts. The tea maker's actions reflect their heart and mind, which in turn leads to a more refined tea-making process. Omotenashi is a Japanese welcoming and hospitality ritual, also present in Japanese tea ceremonies.
Drinking tea is not just about appreciating the taste and the scenery, but also about sharing. It's about conversations over a cup of tea with close friends. It's about interaction and understanding between the tea maker and the tea drinker. These are the guests in the Japanese tea ceremony. Tea plays only a secondary role in the Japanese tea ceremony ritual.
Another important element is the utensils used for brewing and drinking tea. The utensils used in Japanese tea ceremony are simple yet refined.
The Japanese Tea Ceremony at Sorae Restaurant on February 17th and 18th, 2017, will feature Mr. Keiji Hashimoto, founder of Itsuhashi Confectionery Co., Ltd. He lives and works with an unwavering passion for providing customers with high-quality products, whether tea or confectionery, cultivated and processed according to strict selection standards and using only natural ingredients.
The main subject in the Japanese Tea Ceremony:
MATCHA: Matcha is made from young tea buds that are then ground into powder. The matcha production process is very meticulous, with attention to detail at every stage.
TRADITIONAL SWEETS: Yokan (red bean jelly cake) - One of the most popular Japanese sweets, made primarily from red bean paste, agar-agar, and sugar; Uirou - Uirou is also a popular Japanese sweet, made primarily from rice flour, agar-agar, and sugar. It tastes similar to Mochi and comes in various flavors such as strawberry, sweet bean, and matcha.
Tools used in the Tea Ceremony
- Futaoki (蓋置) - a bamboo stand for holding a teapot lid.
- Hisyaku (tea scoop)
- 茶筅 (Cyasen) tea palm
- 茶杓 (Cyasyaku) wooden tea spoon
- Tea bowl (Cyawan) Temari (a type of round bowl in various colors)
- Kougou (tea box)
Capella-D1 Concepts is a place where passion and creativity in the culinary industry converge. It brings together people with enthusiasm and meticulous attention to detail in every dish, drink, and presentation. The initial inspiration came from the Japanese restaurant Sorae and the Cantonese restaurant San Fu Lou, both of which have become popular in Ho Chi Minh City's culinary scene. Continuing its ambition for new brands, Capella-D1 Concepts opened a Vietnamese restaurant called Dì Mai. Combining contemporary folk style with authentic Vietnamese cuisine, Dì Mai continues to be welcomed by both domestic and international customers.
